Backyard St. Louis Ribs

Backyard St. Louis Ribs

Cook you and your family some delectable St. Louis ribs. A complete, step-by-step guide to the easiest smoked ribs you've ever had!

You Will Need

  • Full spare ribs (or pre-trimmed St. Louis ribs)
  • Rib Rub:
    • Cow Cover HOT rub
    • Killer Bee Honey rub
  • Rib Wrap:
    • ¼ c Pineapple Heat Rib Glaze
    • ¼ c Apple Juice (we like Martinelli’s)
    • Killer Bee
    • 3 strips Parkay blue squeeze butter
    • 3 strips
    • Honey
  • Rib Sauce:
    • ½ c Original Competition BBQ Sauce
    • ¼ c Cherry Habanero BBQ Sauce
    • ¼ c Pineapple Heat Rib Glaze
    • 2 Tbsp. Honey
    • 1 Tbsp. Apple Juice

The Prep

Let's get cooking! If you got a full spare rib, trim it down to a St. Louis style by trimming off the rib tips and trimming up the edges. Use the longest rib (probably the 3rd or 4th on the thickest side) as a guide of how much to remove. 

Next up, remove the thin membrane from the back of the ribs. Season both sides of the ribs with a medium coat of Cow Cover Hot, and just the meat side with a second light coat of Killer Bee rub.

The Cook

Place the ribs on a drum smoker preheated to 300ºF (150ºC). Cook until the rub is set and the color reaches a rich mahogany. This step should take between 1.5 to 2 hours. Rotate the grate every 30 minutes to cook evenly.

When ready, remove the meat from the smoker to wrap it! Lay down a double layer of foil, and place the ribs on them meat side down. Then, on the bones side, add all ingredients in the "rib wrap" section noted above.

Return the wrapped meat to the smoker. After the meat has been on the smoker for 30 minutes mix the "Rib Sauce" ingredients in a small foil pan and place that on the smoker to heat up. Cook the sauce for 30 minutes or until sauce is thinned out and hot enough to easily mix all together. 

Cook the ribs until they are tender. You can use a toothpick or a meat thermometer to help determine the tenderness - internal temp should be around 204-210ºF (95-99ºC).

The Payoff

When the ribs pass the toothpick test, remove them from the smoker and pour of the majority of the au jus. Allow the ribs to steam for about 5 minutes, before saucing both sides with the warm sauce.

After they've been sauced on both sides, dust the meat side with Honey BBQ Wing Dust. Seal them back up in the foil, and let them rest for 10-15 minutes

When you are ready to serve, remove the ribs and slice.

Catch you on the next recipe!


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